Lentil Tabbouleh Recipes

BEETROOT & LENTIL TABBOULEH

Steps:

• Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste - you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.

LENTIL TABBOULEH WITH GRILLED CHICKEN

Steps:

• Rinse your lentils under tap water in a strainer.
• Add the rinsed lentils and water (3 parts water to 1 part lentils) to a pot and bring the water to a boil, then lower the heat to a gentle simmer for about 20-25 mins until the lentils are tender.
• Add in the salt and set aside to cool.
• Place the scallions and mint in your food processor and process until they're finely minced, but not bruised.
• Remove them into a large bowl and set aside.
• Using the same food processor, start pulsing the parsley in four batches, making sure not to fill the processor bowl more than halfway. It's always better to pulse rather than process to make sure the parsley is the same size.
• Remove the parsley and add it to the bowl with the mint and scallion mixture.
• Repeat until all the parsley is done.
• Finely chop the tomatoes, then add them into the parsley mixture.
• Toss the parsley, tomatoes and mint scallion mixture, then add in the cooked lentils, salt, lemon juice and olive oil.
• In a bowl, whisk the tahini with lime juice and salt.
• Thin out the sauce with water to your desired consistency. Adding a tablespoon of water will make a thick sauce, so I recommend starting there and adding more water if you need to.
• Taste and adjust the salt, cumin or more lime to your taste.
• Add a thin drizzle on top of the tabbouleh salad, or serve on the side.
• Slice each chicken breast in half, then season with all the ingredients.
• Grill the chicken on medium-high heat for 5-7 mins per side (depending on the thickness of your chicken). Remove from heat and allow to rest for 5 minutes.
• Serve alongside the salad with tahini sauce.

LENTIL TABBOULEH

Steps:

• In a covered 3-quart saucepan, heat 6 cups water (or water/broth combo) to boiling on high. In medium bowl, place bulgur; cover with 2 cups of the liquid. Let stand 30 minutes. Drain well.
• Meanwhile, to remaining liquid in saucepan, add lentils and 1/4 teaspoon salt (if using part vegetarian broth) or 1/2 teaspoon salt (if using water only). Reduce heat to low; cover and simmer 15-20 minutes or until lentils are tender. Drain lentils well in colander.
• In large bowl, whisk lemon juice, oil, 1/2 - 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
• Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours, or preferably overnight. To serve, stir in parsley, mint, and garnish with lemon wedges.